Lemony Polenta Cake
|Unsalted butter||6 Ounce, softened (175 Grams)|
|Golden caster sugar||8 Ounce (250 Grams)|
|Ground almonds||4 Ounce (125 Grams)|
|Eggs||2 , beaten|
|Lemon||3 , finely grated rind and juice (Of 3 Lemons)|
|Polenta flour||3 Ounce (75 Grams)|
|Plain flour||2 Ounce (50 Grams)|
|Baking powder||1⁄2 Teaspoon|
|Almond flakes||2 Tablespoon|
Grease and line a 15 cm (6 inch) spring-form tin with greaseproof paper.
Beat together the butter and 175 g (6 oz) of the sugar until pale and creamy.
Stir in the almonds, eggs and rind and juice of 1 lemon.
Add the flours and baking powder, and stir in gently until combined.
Turn into the tin, level the surface and sprinkle with the flaked almonds.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes until risen and just firm.
Meanwhile, put the remaining lemon rind and juice in a small saucepan with the remaining sugar and heat gently until the sugar dissolves.
Spoon over the cake and serve warm.